Unlike table salt, salt in cheese making is non-iodized to prevent any interference with fermentation processes. This characteristic is crucial as iodine can inhibit the growth and activity of beneficial microbes essential for cheese development. By choosing this specialized salt, cheesemakers can achieve the perfect balance of taste, texture, and preservation, laying the foundation for successful cheese aging. Whether for soft, fresh cheeses or hard, aged varieties, this cheese salt is an indispensable tool in the cheesemaker’s pantry.